Effects of dietary lipid source on fillet chemical composition, flavour volatile compounds and sensory characteristics in the freshwater fish tench (Tinca tinca L.)

Turchini, Giovanni M.; Moretti, V.M.; Mentasti, T.; Orban, E.; Valfrè, F.

doi:10.1016/j.foodchem.2006.07.003

Cited by 115 publications

(95 citation statements)

References 30 publications

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“…In parenthesis, percentage of overall sample shape variability expressed by the first relative warp while VSI was lower in our research, probably due to the lower body weight. The crude protein content in fillet (Table 2) was slightly higher compared with results obtained by other authors (Buchtová et al 2005;Turchini et al 2007). Concerning fat content present data were higher than those reported by Vácha and Tvrzická (1995), and by Quiros and Alvarino (1998).…”

Section: Resultscontrasting

confidence: 50%

Morphometry, slaughtering performances, chemical and fatty acid composition of the protected designation of origin “Golden hump tench of Poirino highland” product

Gasco

Gai

Lussiana

et al. 2009

Rev Fish Biol Fisheries

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One hundred and thirty-two tench were photographed and a total of 13 landmarks were identified. Fish were grouped in four size classes on length basis and different shape descriptors were computed. Landmark configurations were superimposed. Size was computed as centroid size. The roundness coefficient, the log(partial area)/log(total area) ratio and the condition coefficient were calculated. Slaughtering performances and fillet composition analyses were performed. Shape variability was found primarily on cephalic area while head and tail regions were more homogeneous. A high correlation between centroid size and total length was found as well as a higher increase of the partial area than the total area justifying the hump shape of this tench. The scatter of relative warp 1 scores and centroid size for the four size classes has showed, with the increase of the length, a larger number of specimens that were characterised by a deep profile. Geometric morphometric approach produced a valuable tool in defining morphospaces for tench. Condition coefficient ranged from 1.24 to 1.29, without any significant difference among the size classes. Slaughtering performance resulted in agreement with those reported by other authors while VSI was lower. In fillets, the fatty acid profile was composed of about 30% of saturated fatty acids, 50% of monounsaturated fatty acids and 20% of polyunsaturated fatty acids with about 8% of docosahexaenoic acid. Atherogenic and thrombogenic indices were 0.58 and 0.42, respectively. Both n6/n3 and polyunsaturated/saturated fatty acids ratios were in accordance with value recommended for a healthy nutrition giving positive evaluation of the nutritional qualities of tench.

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Section: Resultscontrasting

confidence: 50%

Morphometry, slaughtering performances, chemical and fatty acid composition of the protected designation of origin “Golden hump tench of Poirino highland” product

Gasco

Gai

Lussiana

et al. 2009

Rev Fish Biol Fisheries

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“…Only Turchini et al (2007) analyzed the impact feeding juvenile tench diets supplemented with rapeseed or soy oil had on the proximate composition and organoleptic properties of fillets. A few studies have addressed the impact of various rearing conditions (e.g., ponds, cages, recirculating systems) and diets (natural food, grains, commercial feed) on tench slaughter yield and meat quality (Quirós and Alvariño 1998;Steffens et al 1998;Jankowska et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Effects of different dietary fatty acids profiles on the growth performance and body composition of juvenile tench (Tinca tinca (L.))

Zakęś

Jankowska

Jarmołowicz

et al. 2009

Rev Fish Biol Fisheries

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Juvenile tench (initial weight of about 57 g) were fed feed supplemented with fish oil (group FO), linseed oil (group LO), peanut oil (group PO), or rapeseed oil (group RO) containing 47% protein and 12% fat for 55 days. The inclusion of the tested oils was 50 g kg -1 (42% total crude lipids in diets). No significant differences were noted in the fish growth performance. The proximate composition of the whole fish bodies and the viscera (water, protein, fat, ash) was similar in all the dietary treatments (P [ 0.05). Differences were noted only with regard to the ash content of the fillets (P \ 0.05). The analysis of the fatty acids profiles of tench (whole fish) indicated there were significant differences in the total content of monoenoic and polyenoic (PUFA) acids. Significant differences were also noted with regard to n-3 PUFA and n-6 PUFA. Consequently, the ratio of n-3/n-6 acids ranged from 1.6 (group PO) to 2.08 (group LO; P \ 0.05). The feed applied was not confirmed to have had an impact on the fatty acids profile of the tench fillets. There was a statistically significant intergroup difference in the content of saturated fatty acids (SFA) in tench viscera. In the fish fed vegetable oils supplemented diets, the level of SFA was lower (P \ 0.05).

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“…Na aquicultura, as principais causas do desenvolvimento excessivo daqueles organismos são os seguintes: (a) baixa relação entre nitrogênio e fósforo, Pearl e Tucker (1995), resultantes da excessiva quantidade de fósforo na água de cultivo -o que decorre, entre outras razões, tanto da elevada taxa alimentar, pelo uso de alimentadores automáticos, Robin et al (2006), e/ou rações formuladas de modo a liberar muito P, como do uso abusivo de fertilizantes fosfatados solúveis e/ou adubo orgânico, Tucker (2000); (b) longos períodos de muita luz solar associada à altas temperaturas e períodos de poucas chuvas e ventos, Turchini et al (2007); (c) alta densidade de animais nos cultivos; (d) escassa renovação de água; (e) eliminação dos predadores naturais de cianobactérias, como alguns rotíferos e microcrustáceos, pelo uso indevido de inseticidas (antiparasitários) e outros agrotóxicos (YU; SOUZA, 2007;MABÍLIA;SOUZA, 2006).…”

Section: Fatores Predisponentes Ao Aparecimento De Of Em Aquiculturaunclassified

Off-flavor por geosmina e 2-Metilisoborneol na aquicultura

2012

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Effects of dietary lipid source on fillet chemical composition, flavour volatile compounds and sensory characteristics in the freshwater fish tench (Tinca tinca L.)

Cited by 115 publications

References 30 publications

Morphometry, slaughtering performances, chemical and fatty acid composition of the protected designation of origin “Golden hump tench of Poirino highland” product

Morphometry, slaughtering performances, chemical and fatty acid composition of the protected designation of origin “Golden hump tench of Poirino highland” product

Effects of different dietary fatty acids profiles on the growth performance and body composition of juvenile tench (Tinca tinca (L.))

Off-flavor por geosmina e 2-Metilisoborneol na aquicultura

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